Outdoor recipes to cook – part 1

A guest post from Gourmelinchen

As an outdoor- and cooking-loving family, there is nothing better for us than to crown our hiking experiences in the great outdoors with a home-cooked outdoor meal. We attach great importance to varied and wholesome dishes that can still be conjured up with little effort. Below, we present our five favorite outdoor recipes that require a maximum of 30 minutes preparation time. By the way, we are Sarah, Susanne and Basti 😉

Outdoor / camping kitchen basics

The basics of the outdoor kitchen include:

• Gas cartridge
• Gas stove (alternative: Hobo burner or alcohol burner)
• Cooking pot
• Drinking cup
• Bowl
• Cutlery
• Cooking spoon set

Depending on the dish and weather conditions, the equipment can be expanded as desired with

• Plates
• Pans
• Lunch box
• Storage boxes
• Tea/water kettle
• Insulated bottle
• And much more

Which ingredients are best for outdoor cooking?

Quick and easy is the motto.
This principle also applies to cooking in nature.
With just a few ingredients, you can whip up delicious meals in under 30 minutes.

Our number 1 ingredient: pasta. They can be used variably as pasta and are cooked quickly. Schupfnudeln and rice are also suitable. Potatoes are more time-consuming due to the longer cooking time. If you like vegetarian food or don’t want to do without vegetables, you can use tomatoes, peppers, onions and carrots. Mushrooms, sauerkraut, crème fraiche and tomato paste are other ingredients that can be well integrated into the dishes. For all meat lovers, we can highly recommend minced meat, as it is also quick and can be combined in many ways. Also recommended are Vienna sausages, crackers, etc. What must not be missing are spices: Pepper and salt. Chili and garlic can also be used.

Gourmelinchen’s favorite recipes

# 1 Pasta Pinoli

Ingredients

• Pinoli or other type of pasta
• Tomatoes
• Tomato paste
• Bell bell pepper
• Onion
• Zucchini
• Crème fraîche
• Parmesan cheese
• Pine nuts

Preparation

1. Cook the pasta
2. Cut onions, tomatoes, peppers, zucchini into cubes
3. Put the vegetables in a separate pot and sauté them
4. Add tomato paste and crème fraiche to the vegetables
5. Add pasta, stir
6. Top dish with parmesan cheese and pine nuts

#2 Schupfnudel white cabbage pan

Ingredients for 4 people

• 1Pk bacon cubes
• 1Pk Schupfnudeln
• 1 onion
• 500g sauerkraut
• 1 cup vegetable soup
• 1 tbsp peppercorns
• 1 pinch of salt
• 1 tbsp fat
• 2 tbsp butter
• Sausages to taste

Preparation

1. Heat fat in a frying pan and add bacon cubes
2. Cut the onion into small pieces and fry
3. Add the sauerkraut to the bacon and onion mixture and fry briefly
4. Add some vegetable soup
5. Refine with peppercorns and salt
6. Let the whole stew covered for about 15 minutes
7. In the meantime, fry the Schupfnudeln in a pan in a little butter until golden brown.
8. Mix Schupfnudeln with sauerkraut and serve

#3 Turnip stew with meatballs

Ingredients for 2 people

• 250g mixed minced meat
• 0.5 bunch of spring onions (approx. 200g)
• 1 clove of garlic
• 150 g carrots
• 375 g rutabagas
• 200 g potatoes
• 2 tbsp. rapeseed oil
• 0.6 l vegetable stock (instant)
• 0.5 small onion
• 0.5 egg (size S)
• 0.5 tsp mustard
• salt
• pepper
• parsley to garnish
• 2 slices of bread

Also interesting: You can find more information about suitable camping utensils and outdoor cooking in our article Camping kitchen – Cooking ideas for your next camping trip.

Preparation

1. Soak bread in lukewarm water. Clean the spring onions, wash and cut into rings. Peel and finely dice garlic. Peel, wash and chop carrots, turnips and potatoes.
2. Heat 2 tablespoons of oil in a pot, sauté spring onions and garlic. Add vegetables and stir-fry for about 5 minutes. Deglaze with vegetable broth, bring to a boil, cover and cook over medium heat for 20-25 minutes.
3. Meanwhile, peel and finely dice onion. Squeeze bread well, knead with minced meat, egg, onion and mustard. Season with salt and pepper. Form approx. 20 balls from the minced mixture.
4. Heat 2 tablespoons of oil in a frying pan and fry the meatballs for about 10 minutes, turning them. Remove and drain on kitchen paper. Remove half of the vegetables. Finely puree remaining soup. Add remaining vegetables and meatballs, heat through and serve in soup bowls. Serve garnished with parsley.

#4 Tom Kha Gai (Thai Chicken Soup)

Ingredients for 2 people

• 1 onion
• ½ stick of lemongrass
• 10 g fresh ginger root
• 1 clove of garlic
• 1 tablespoon oil
• Approx. ½ tsp red curry paste
• 375 ml vegetable stock
• ½ can(s) (400 ml) coconut milk
• 75 g mushrooms
• 150 g carrots
• Salt
• 150 g zucchini
• ¼ can(s) (à 225 g) bamboo strips
• 1 spring onion
• 25 g mung bean sprouts
• 175 g chicken fillet
• ½ tablespoon soy sauce
• Sugar
• 1½ tbsp lime juice
• Coriander

Preparation

1. Peel and halve the onions and cut into strips. Remove the outer rind from the lemongrass, coarsely chop the inside. Peel and finely chop ginger and garlic. Heat oil in a pot.
2. Sauté onions, lemongrass, ginger, garlic and curry paste briefly, then deglaze with broth and coconut milk. Bring to a boil and simmer for about 30 minutes.
3. In the meantime, clean and slice the mushrooms. Peel carrots and cut into small pieces. Clean, wash and slice zucchini. Put bamboo strips in a sieve and drain.
4. Wash and clean spring onions and cut into rings. Place sprouts in a colander and rinse briefly under cold water.
5. Wash meat, pat dry and cut into strips. Pour broth through a fine sieve into a pot. Add chicken, mushrooms, carrots, bamboo strips and zucchini, bring to a boil and simmer for 5-6 minutes.
6. Add sprouts and spring onions about 1 minute before end of cooking time. Season soup with soy sauce, sugar and lime juice. Wash cilantro, shake dry and coarsely chop the top 1/3 of the stems.
7. Divide soup into bowls and sprinkle with cilantro.

#5 White charcoal stew with chorizo

Ingredients

• 1 kg white cabbage raw
• 1 onion/s
• 1 carrot/s
• 100 g chorizo
• 700 ml vegetable stock
• 6 stalks parsley
• ½ tsp cumin, seeds
• 1 pinch sea salt
• 1 pinch black pepper
• 1 tbsp olive oil

Preparation

1. Clean and chop the white cabbage
2. Peel carrot and grate into thin sticks
3. Peel and finely chop onion
4. Heat olive oil in a large pot and sauté onion pieces
5. Add white cabbage and sauté briefly, then deglaze with some stock and stir through
6. Add carrot, cumin and some salt and fill up with the remaining broth
7. Cut the chorizo into thin slices and add.
8. Let the stew simmer at medium heat for 10 – 15 minutes
9. Wash, dry and finely chop the parsley
10. Pour the stew into bowls and decorate with parsley